In a medium skillet, saute chopped onion until translucent. Brown ground beef with onions until cooked thoroughly.
Chop remaining vegetables into bite-sized pieces and add to large stockpot. Pour in diced tomato with juices, chili seasoning mix, coffee grounds, steak sauce and soy sauce.
Add cooked meat and mix well.
Bring mixture to a low boil then reduce heat to simmer, covered, on medium until vegetables are cooked through.
Chili can be served as-is. Should you have more time, allow chili to simmer on low for an additional hour, uncovered for a thicker consistency and better blend of flavors. There you have it! Butternut Squash Chili!